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This Biscoff Cheesecake delivers a creamy, spiced filling with a crisp, buttery biscuit base perfect for impressing guests or treating yourself. The recipe is designed for home bakers who want a foolproof, no-fail dessert that’s rich in flavor and texture, with a smooth, crack-free finish every time. My pro tip: chill the base thoroughly before adding the filling to prevent sogginess and ensure a crisp bite.

Why This Recipe Works

This cheesecake stands out because it balances the warm, caramel-like notes of Biscoff spread with the tangy creaminess of cream cheese. The biscuit base uses crushed Biscoff cookies, which add depth and crunch, while the filling is stabilized with a touch of cornstarch and a water bath for even baking. The science behind the success is simple: cream cheese provides structure and tang, eggs bind and set the filling, and the water bath prevents cracks by creating a gentle, moist environment. Using room-temperature ingredients ensures even mixing, and chilling the base before baking locks in its crispness.

Ingredients with Weights and Purpose

• Biscoff cookies (crushed) — 200g (2 cups) — Base structure, flavor, and crunch
• Unsalted butter (melted) — 80g (6 tbsp) — Binds base, adds richness
• Cream cheese (full-fat, room temperature) — 500g (2 cups) — Main filling, creamy texture
• Granulated sugar — 100g (½ cup) — Sweetness, balances tang
• Biscoff spread (smooth) — 120g (½ cup) — Flavor, moisture, richness
• Eggs (large, room temperature) — 3 — Structure, binding
• Cornstarch — 15g (1 tbsp) — Stabilizes filling, prevents cracks
• Vanilla extract — 1 tsp — Flavor enhancement
• Lemon juice — 1 tsp — Brightness, balances richness

Note: Use full-fat cream cheese for best texture. Biscoff spread is key for authentic flavor; avoid substitutes.

Equipment

• Required: 9-inch springform pan, electric hand mixer or whisk, digital scale, oven/OTG, thermometer, mixing bowls, spatula
• Nice-to-have: Offset spatula, fine-mesh sieve, parchment paper, water bath setup

Step-by-Step Instructions

Step 1: Prepare the Base

• Crush Biscoff cookies into fine crumbs (use a food processor or ziplock bag and rolling pin).
• Mix with melted butter until evenly coated.
• Press firmly into the bottom of a 9-inch springform pan lined with parchment.
• Chill in the fridge for 30 minutes. Visual cue: Base should feel firm and hold its shape when pressed.

Step 2: Make the Filling

• Beat cream cheese with sugar until smooth and creamy (about 2 minutes on medium speed).
• Add Biscoff spread and mix until fully incorporated.
• Add eggs one at a time, mixing just until combined after each.
• Mix in cornstarch, vanilla, and lemon juice.
• Visual cue: Batter should be smooth, glossy, and free of lumps.

Step 3: Bake

• Preheat oven to 160°C (320°F). Place rack in the center.
• Pour filling over chilled base.
• Place pan in a larger roasting tray and add hot water to reach halfway up the sides of the springform pan.
• Bake for 55–60 minutes, or until the edges are set but the center jiggles slightly.
• Visual cue: Center should wobble like jelly, not liquid.
• Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

• Remove from oven and water bath. Cool to room temperature, then chill in the fridge for at least 6 hours (preferably overnight).
• Run a knife around the edge before releasing the springform.

Troubleshooting: Common Failures and Fixes

• Cracks on top: Likely caused by overbaking or rapid cooling. Bake until center is just set, and cool gradually in the oven.
• Soggy base: Base wasn’t chilled before baking. Always chill for at least 30 minutes.
• Dense or gummy filling: Overmixed or too many eggs. Mix just until combined, and use room-temperature ingredients.
• Filling too runny: Underbaked. Bake until edges are set and center jiggles slightly.
• Base crumbles: Not enough butter or not pressed firmly. Use 80g butter and press firmly with the back of a spoon.

Substitutions and Variations

• Egg-free: Replace eggs with 3 tbsp cornstarch + 3 tbsp plant-based milk. Texture will be denser.
• Dairy-free: Use dairy-free cream cheese and butter. Biscoff spread is dairy-free.
• Gluten-free: Use gluten-free Biscoff cookies or substitute with gluten-free digestive biscuits.
• Flavor swaps: Add orange zest, cinnamon, or swap Biscoff spread for peanut butter.
• Scaling: For 6-inch pan, halve all ingredients. For 8-inch, reduce by 20%.

Storage, Make-Ahead, and Freezing

• Counter: Store covered for up to 2 days.
• Fridge: Keep in an airtight container for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge. Do not freeze with whipped cream topping.

Serving Suggestions and Pairing Ideas

Serve with fresh berries, a drizzle of Biscoff spread, or a dollop of whipped cream. Pair with a cup of coffee or tea to balance the sweetness.

FAQs

• Can I use a different cookie for the base? Yes, but Biscoff cookies give the best flavor. Digestive biscuits work as a substitute.
• How to prevent cracks? Use a water bath, avoid overbaking, and cool gradually.
• Can I double the recipe? Yes, but use a larger pan and adjust baking time.
• Best sugar type? Granulated sugar works best for texture and sweetness.
• Can I bake in an OTG? Yes, use the same temperature and water bath method.

Notes from My Kitchen

• Batch 1: Base was soggy. Solution: Chilled base before baking.
• Batch 2: Filling cracked. Solution: Used water bath and cooled gradually.
• Final: Chilling base and water bath method produced the best texture and flavor.

Nutrition and Disclaimer

Approximate per serving (1/12): 320 kcal, 22g fat, 28g carbs, 6g protein. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Wrap Up

This Biscoff Cheesecake is a reliable, crowd-pleasing dessert that’s easy to make and hard to mess up especially when you follow the tested tips and visual cues. Whether you’re baking for a special occasion or just treating yourself, this recipe delivers a creamy, spiced filling with a crisp, buttery base every time. The key is in the details: chilling the base, using a water bath, and cooling gradually. With these steps, you’ll get a smooth, crack-free cheesecake that’s rich in flavor and texture. Don’t hesitate to experiment with substitutions and variations to make it your own. Happy baking!

Lotus Biscoff Cheesecake: Buttery Crust, Velvet Filling

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

430

kcal

Total time

8

hours 

30

minutes

Cooling/Chill Time: 1 hour in oven + 6 hours refrigeration

Ultra-creamy baked Biscoff cheesecake with a buttery Biscoff cookie crust, silky Biscoff-infused filling, and a gentle water-bath bake for a glossy, crack-free finish.​

Ingredients

Crust:

• 300 g Lotus Biscoff biscuits, finely crushed.

• 125 g unsalted butter, melted.

• Filling:

• 900 g full-fat cream cheese, room temperature.

• 150 g granulated sugar.

• 250 g smooth Biscoff spread.

• 3 large eggs, room temperature.

• 20 g cornstarch (about 2 tbsp).

• 2 tsp pure vanilla extract.

• 1 tbsp fresh lemon juice.

• Optional garnish (for hero finish):

• 2–3 tbsp melted Biscoff spread for a light swirl or drizzle.

• 2 Biscoff cookies, halved or crushed, to decorate.

Directions

• Prepare the pan and oven: Line the base of a 9-inch springform pan with parchment; lightly grease the sides. Preheat oven to 160°C (320°F) with rack in the center.
• Make the crust: Crush Biscoff biscuits to fine crumbs, mix with melted butter until evenly moistened, then press firmly and evenly into the lined pan. Chill 30 minutes until firm. Visual cue: crust feels solid and holds its shape when pressed.​
• Make the filling: Beat cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes, scraping the bowl. Add Biscoff spread and mix until fully incorporated. Add eggs one at a time, mixing just until combined after each. Mix in cornstarch, vanilla, and lemon juice until the batter is smooth and glossy with no lumps. Visual cue: batter should be silky and lump-free.​
• Set up the water bath: Wrap the outside of the springform pan with a double layer of foil if your pan isn’t leakproof. Place the pan inside a larger roasting tray. Pour the filling over the chilled crust and smooth the top. Pour hot water into the roasting tray to reach halfway up the sides of the springform.​
• Bake: Bake at 160°C (320°F) for 55–60 minutes until the edges are set but the center jiggles slightly. Visual cue: center wobbles like jelly, not liquid.
• Gentle cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to minimize cracks.
• Chill: Remove from the water bath, cool to room temperature, then chill in the fridge at least 6 hours, preferably overnight, until fully set.
• Release and finish: Run a thin knife around the edge, release the springform, and transfer to a cake stand. Optionally warm a few tablespoons of Biscoff spread until pourable and drizzle lightly; add cookie crumbs or a single upright Biscoff cookie as garnish for a clean hero look.

Notes

• Baker’s Notes​
  Room temperature dairy prevents lumps and helps achieve a glossy filling.​
  Avoid overmixing after adding eggs to reduce air and prevent cracks.​
  A proper water bath plus slow cool in the oven keeps the top smooth and crack-free.​
  Chill fully before slicing; use a hot, wiped knife for clean slices.​
• Storage​
  Refrigerate covered for up to 4 days; add cookie garnishes just before serving so they stay crisp.
• ​
  Serving Suggestion (Hero Shot Match)
  Present on a simple white cake stand with one slice pulled forward to showcase the creamy interior; optional light Biscoff drizzle and minimal crumbs around the base for realism.​